Baked potato with grilled peach salad

1 Preheat a barbecue (with a lid). Lay 4 tinfoil squares on a work surface. Prick potatoes all over and place each on a tinfoil square. Drizzle with oil then wrap in tinfoil. Cook potatoes, turning occasionally, with barbecue lid closed, for 1 hour or until tender.

2 Meanwhile, combine yoghurt, mustard and dill in a small bowl. Refrigerate until ready to serve.

3 Place peach wedges and lemon, cut-side down, on barbecue. Grill for 3-4 minutes or until golden brown. Place grilled peaches in a large bowl. Squeeze warm lemon juice over peaches. Add courgette, onion, walnuts, rocket and second measure of oil to bowl. Stir.

4 Unwrap baked potatoes with care then cut a cross in top of each and open. To serve, top potatoes with grilled peach salad and a mustard yoghurt dollop.